Thursday, March 27, 2014


How great would it be if there were acres of land still covered in citrus groves like in vintage photos of Southern California?  Where there is now sprawl there used to be rows and rows of orange or lemon trees.  If  you look around the neighbourhoods of Los Angeles, you'll spot citrus trees scattered about.  Either left over from decades ago or planted when new neighbourhoods were built, they're around.  Make friends with your neighbours.  When those trees are laden with fruit, ask nicely, and you may get a bushel.

Let me tell you how happy I am to know that I have a co-worker with a Meyer lemon tree in his yard.  I've had not one, but two days where I've gone into work and received bags of lemons to bring home.   Lemon curd has been made and I sit here looking at a bowl overflowing with lemons which will be juiced and zested, with some frozen for later use and most likely, another round of curd made.

In my world, there is no such thing as too much citrus, so after I made the Meyer lemon curd, I thought there was nothing better to put that curd on than citrus-laced scones.  Beyond lemon scones, I made them a triple threat scone.  Filled with a combination of Meyer lemon, Cara Cara orange, and lime, these scones are just perfumed enough to give you a whiff of orange before you bite into one, and a sweet balance of the three at the first bite.

I call them Citrus Bomb Scones. 

Citrus Bomb Scones
Makes about 12 scones

2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
6 tablespoons butter, cold, cut into cubes
3 oz evaporated milk
2 eggs
1 teaspoon each zest of Meyer lemon, Cara Cara orange, and lime
1 teaspoon each juice of Meyer lemon, Cara Cara orange, and lime

Preheat oven to 400 degrees.  Sift dry ingredients together.  Cut in butter until mixture resembles coarse crumbs.  In a separate small bowl, combine eggs and milk and mix.  Add to flour mixture and bring together loosely.  Mix zests of citrus together and add to batter, along with juice.  Mix until a loose dough forms, then turn out onto a floured board.  Roll out dough to roughly 1/2 inch thick and cut into squares or use a biscuit cutter to form scones.  Brush lightly with a little milk and if you like, sprinkle with coarse sugar.  Bake on a parchment lined sheet for 16-20 minutes or until bottoms are golden brown.